There’s something undeniably comforting about a warm, homemade pasta dish that feels both rustic and indulgent. Sweet Potato Gnocchi with Brown Butter Sauce is a recipe designed to bring cozy evenings to life—perfect for a quiet dinner at home or an intimate gathering with friends. The tender, pillowy gnocchi paired with a nutty, aromatic brown butter sauce creates a harmony of flavors that is simple yet luxurious.
Inspired by classic Italian gnocchi traditions, this recipe uses sweet potatoes instead of regular potatoes to add natural sweetness, vibrant color, and a velvety texture. It’s a modern twist on a timeless favorite, making it approachable for home cooks while still impressive enough to serve for special occasions.
Ingredients
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2 large sweet potatoes (about 1.5 pounds)
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1 ½ to 2 cups all-purpose flour, plus extra for dusting
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1 large egg
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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6 tablespoons unsalted butter
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¼ cup freshly grated Parmesan cheese
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1 tablespoon fresh sage leaves, chopped (optional)
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Pinch of nutmeg (optional)
Directions
1. Roast the Sweet Potatoes
Begin by preheating your oven to 400°F (200°C). Choose firm, evenly sized sweet potatoes to ensure uniform cooking. Wash them thoroughly to remove any dirt, then prick each potato several times with a fork. This allows steam to escape while roasting and prevents them from bursting. Place the sweet potatoes directly on a baking sheet lined with parchment paper or aluminum foil for easy cleanup. Roast in the oven for 45–60 minutes, turning them once halfway through to ensure even caramelization. You’ll know they are done when a fork slides easily into the center and the flesh feels tender. Once roasted, remove from the oven and let them cool slightly. Cooling is important—not only is it safer to handle them, but it also ensures the mashed flesh won’t cook the egg when you combine it later.
2. Mash the Sweet Potatoes
Once the sweet potatoes are cool enough to handle, peel off the skins. The easiest method is to slice them in half lengthwise and scoop out the flesh with a spoon. Place the flesh into a large mixing bowl and mash it thoroughly using a potato masher, fork, or even a ricer for the smoothest results. The goal is a creamy, lump-free texture. Allow the mashed sweet potatoes to cool completely before moving on to the next step. This is crucial because adding the egg to warm sweet potatoes could partially cook it, leading to uneven dough consistency.
3. Prepare the Dough
To the cooled mashed sweet potatoes, add one large egg, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Gently fold these ingredients into the sweet potatoes until well combined. Begin incorporating the flour gradually—start with 1 ½ cups and mix until a soft dough forms. The dough should feel tender and slightly sticky but still hold together. If it feels too wet, add a little more flour, a tablespoon at a time, being careful not to overwork the dough. Overmixing can make the gnocchi dense instead of light and pillowy. The key is to handle the dough gently for the best texture.
4. Shape the Gnocchi
Lightly flour a clean work surface to prevent sticking. Divide the dough into four equal portions to make it easier to work with. Roll each portion into a rope about ½ inch thick, keeping a light touch to avoid compressing the dough. Using a sharp knife or dough cutter, slice each rope into roughly 1-inch pieces. For a traditional gnocchi appearance, gently press each piece with the back of a fork to create ridges. These ridges are not only decorative—they help the sauce cling to each gnocchi, ensuring every bite is flavorful. Place the shaped gnocchi on a lightly floured tray or sheet, leaving space between them to prevent sticking.
5. Cook the Gnocchi
Bring a large pot of salted water to a rolling boil. Salt the water generously, as this is the only chance to season the gnocchi itself. Working in batches, carefully drop the gnocchi into the boiling water. They are cooked when they float to the surface, usually in 2–3 minutes. Once they rise, allow them to cook for an additional 20–30 seconds to ensure the centers are tender. Use a slotted spoon to remove the gnocchi from the water and transfer them to a warm plate or tray. Repeat with the remaining gnocchi, making sure not to overcrowd the pot.
6. Make the Brown Butter Sauce
While the gnocchi are cooking, prepare the brown butter sauce. In a large skillet over medium heat, melt 6 tablespoons of unsalted butter. Keep a close eye on it and swirl the pan occasionally to ensure even browning. After a few minutes, the butter will foam and begin to turn golden brown, releasing a rich, nutty aroma. Remove the skillet from heat to prevent burning. If desired, add 1 tablespoon of chopped fresh sage leaves and stir for about 30 seconds to infuse the butter with an earthy, fragrant flavor.
7. Combine Gnocchi and Sauce
Gently add the cooked gnocchi to the skillet with the brown butter sauce. Use a spatula to carefully toss the gnocchi, coating each piece evenly without breaking them apart. The goal is to let the sauce cling to every ridge and curve of the gnocchi for maximum flavor. If the pan seems too crowded, toss in smaller batches to prevent crushing the delicate pasta.
8. Serve
Transfer the sauced gnocchi to a serving dish immediately. Sprinkle generously with freshly grated Parmesan cheese and finish with a pinch of nutmeg if desired, enhancing the sweet, earthy flavor of the sweet potatoes. Serve while warm for the best experience, enjoying the comforting aroma and delicate texture of this homemade Italian-inspired dish. Pair with a simple green salad or roasted vegetables to complete the meal.
Prep Time, Cook Time, Total Time, Yield
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Prep Time: 20 minutes
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Cook Time: 1 hour 10 minutes
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Total Time: 1 hour 30 minutes
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Yield: 4 servings
Notes
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Sweet potato choice: Use firm, evenly sized sweet potatoes for even roasting and smooth gnocchi.
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Flour adjustment: Depending on the moisture content of your sweet potatoes, you may need more or less flour. Aim for soft, slightly sticky dough.
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Making ahead: Prepare dough in advance and refrigerate for up to 24 hours. Cook just before serving.
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Freezing gnocchi: Freeze uncooked gnocchi on a baking sheet, then transfer to a zip-top bag. Cook from frozen without thawing.
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Optional additions: Toasted pine nuts or a drizzle of truffle oil add extra flavor before serving.
Why Sweet Potato Gnocchi is Special
Sweet potato gnocchi has a natural sweetness and vibrant color that elevate the classic dish. Unlike traditional potato gnocchi, sweet potatoes offer a creamy texture and depth of flavor that pairs beautifully with nutty brown butter. The aroma of the brown butter alone transforms any meal into a luxurious experience, while keeping the recipe approachable for home cooks.
Tips for Perfect Gnocchi
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Avoid overmixing: Mix the dough gently to keep gnocchi light and airy.
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Use a light touch: Roll and cut gently to avoid dense gnocchi.
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Test first: Boil one gnocchi to check texture and adjust flour if needed.
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Serve immediately: Gnocchi are best enjoyed fresh to prevent stickiness.
Pairing Ideas
Sweet Potato Gnocchi pairs beautifully with a crisp green salad or roasted vegetables like Brussels sprouts or asparagus. Serve alongside a warm butternut squash or pumpkin soup for a comforting seasonal meal. Crusty bread is perfect for soaking up the brown butter sauce.
Health Benefits
Sweet potatoes are nutrient-rich, providing vitamin A, fiber, and antioxidants. This dish offers a serving of vegetables in every bite while still feeling indulgent. You can lighten the recipe by reducing butter or adding sautéed spinach or kale.
Serving Suggestions
Serve gnocchi in shallow bowls, drizzled with brown butter sauce and sprinkled with Parmesan. Garnish with sage leaves for a classic Italian presentation. Perfect for dinner parties, this dish can be prepared in stages: make the gnocchi ahead and cook just before serving.
Frequently Asked Questions
Can I use regular potatoes instead of sweet potatoes?
Yes, you can substitute regular potatoes for sweet potatoes, but the dish will taste slightly different. Regular potatoes produce a milder, more neutral flavor and a pale color, while sweet potatoes provide a subtle natural sweetness and a vibrant orange hue that makes the gnocchi visually appealing. If using regular potatoes, choose starchy varieties like Russets, as they produce the lightest, fluffiest gnocchi. Keep in mind that the dough may require slightly less flour with regular potatoes because sweet potatoes tend to have a higher moisture content.
Can I make the brown butter sauce ahead of time?
While you can prepare brown butter a few minutes in advance, it’s best served freshly made. Brown butter is aromatic and nutty when warm, and the flavor is most intense right after cooking. If making ahead, cook the butter until it reaches a golden-brown color, then keep it warm over very low heat. Stir occasionally to prevent it from burning or separating. Adding fresh herbs like sage just before combining with the gnocchi will help preserve their flavor and aroma.
Can I freeze the gnocchi after cooking?
It’s better to freeze gnocchi before cooking rather than after. Cooked gnocchi can become mushy or lose their delicate texture when reheated. To freeze uncooked gnocchi, arrange them in a single layer on a baking sheet dusted with flour and place in the freezer until firm. Once frozen, transfer them to a freezer-safe bag or container. When ready to serve, cook the gnocchi straight from frozen; they may need an extra minute or two in boiling water. This method preserves their shape, texture, and flavor for future meals.
What if my dough is too sticky?
If your gnocchi dough feels sticky and difficult to handle, add flour gradually, a tablespoon at a time, until it becomes manageable. Be careful not to over-flour the dough, as too much flour will make the gnocchi dense and heavy rather than light and airy. The key is to strike a balance: the dough should be soft and slightly tacky but still hold its shape when rolled and cut. Lightly flour your work surface and hands when shaping the gnocchi to prevent sticking while maintaining the desired texture.
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Sweet Potato Gnocchi with Brown Butter Sauce Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
A comforting, rustic dish that combines tender, pillowy sweet potato gnocchi with a rich, nutty brown butter sauce. Perfect for cozy weeknight dinners or a special gathering, this recipe brings a modern twist to a classic Italian favorite. The natural sweetness of roasted sweet potatoes pairs beautifully with aromatic butter and fresh sage, creating a meal that feels indulgent yet approachable.
Ingredients
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2 large sweet potatoes (about 1.5 pounds)
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1 ½ to 2 cups all-purpose flour, plus extra for dusting
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1 large egg
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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6 tablespoons unsalted butter
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¼ cup freshly grated Parmesan cheese
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1 tablespoon fresh sage leaves, chopped (optional)
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Pinch of nutmeg (optional)
Instructions
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Preheat your oven to 400°F (200°C). Wash and prick the sweet potatoes with a fork, then place on a baking sheet. Roast for 45–60 minutes, turning once halfway, until tender. Let cool slightly.
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Peel the sweet potatoes and scoop the flesh into a large bowl. Mash until smooth and allow to cool completely.
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Add the egg, salt, and black pepper to the mashed sweet potatoes. Gradually fold in 1 ½ cups of flour until a soft dough forms. Add more flour if needed, but avoid overworking.
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Lightly flour a work surface. Divide the dough into four portions, roll each into a rope about ½ inch thick, and cut into 1-inch pieces. Press each piece gently with a fork to create ridges.
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Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are done when they float, about 2–3 minutes. Remove with a slotted spoon and set aside.
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In a skillet over medium heat, melt the butter, swirling occasionally until golden brown and nutty. Remove from heat and stir in chopped sage, if using.
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Add the cooked gnocchi to the skillet and gently toss to coat with the brown butter sauce.
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Transfer to a serving dish, sprinkle with Parmesan, and add a pinch of nutmeg if desired. Serve immediately.
Notes
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Use firm, evenly sized sweet potatoes for best results.
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Adjust flour as needed; dough should be soft but manageable.
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Gnocchi can be prepared ahead and refrigerated for up to 24 hours.
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Freeze uncooked gnocchi on a tray, then transfer to a bag for later cooking.
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Optional additions: toasted pine nuts, truffle oil, or a pinch of nutmeg.
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Handle dough gently to keep gnocchi light and tender.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
